Session IPA
Malt Bill
- 5# Marris Otter
- 0.5# Biscuit Malt
- 0.5# Caramel 20L
- 0.5# Caramel 40L
- 0.5# Caramel 60L
Hops
- 1 oz. Leaf Amarillo 7.1% Alpha, Beta 5.6% – for 60 min
- 0.5 oz.Leaf Cascade 7.2% Alpha, 7.5% Beta – for 10 min
- 0.5 oz. Leaf Citra 12.9 Alpha, 3.7% Beta – for 10 min
- the other half ounces of the Citra and Cascade will be added after several days of fermentation for the dry hopping. These will be left in for 3-4 days.
Mashing started at 157 deg F
Initial Brix: 10.9 at a bit over 11 deg. C
Oatmeal Porter
Malt Bill
- 4# American 2-row
- 0.5# Caramel 90L
- 0.5# Aromatic
- 0.5# Roasted Barley
- 0.5# Pale Chocolate Malt
- 0.25# Dehusked Carafa III
- 1# Oatmeal
Hops
Added throughout the boil, with about 10% added at flame-out
- 1 oz. Leaf UK East Kent Golding 5.9% Alpha, 2.9% Beta
- 1 oz. Pellet German Spalt 2.6% Alpha, 5.2% Beta
Initial Brix 10.1 at about 11 deg. C
Overall temperature 64 degree outside when I started, cooling to 52F.